It is a living system containing billions of organisms, including bacteria, fungi, earthworms and other microorganisms. These organisms play an important role in breaking down organic material, cycling nutrients, improving soil structure and supporting healthy plant growth. Without this natural biological activity, food production becomes increasingly dependent on external inputs.
For many years, intensive cultivation, repeated soil disturbance, monoculture farming and the loss of organic matter have placed pressure on agricultural soils. When soil is continually disturbed and its natural structure deteriorates, it becomes less effective at retaining water, supporting biological activity and supplying nutrients to crops. This can increase production costs and make farms more vulnerable to drought, erosion and extreme weather.
Regenerative agriculture offers a different approach. Instead of simply asking how much food can be produced from a piece of land, it asks how the health of that land can be improved while continuing to produce food profitably.
Practices such as crop rotation, cover cropping, composting, reduced tillage and keeping living roots in the soil for longer periods help rebuild organic matter and encourage biodiversity. These methods can improve soil structure, water infiltration and the soil's ability to retain moisture. They also support natural nutrient cycling, which can reduce the need for certain external inputs when managed correctly.
For farmers, this has direct commercial value. Healthy soil can help crops cope better with periods of limited rainfall, reduce erosion and improve the efficiency with which fertilisers and water are used. It can also contribute to more resilient farming businesses over the long term. However, regenerative agriculture is not an overnight solution. It requires planning, knowledge, suitable equipment and an understanding of local soil and climate conditions. Results differ between farms, and farmers need to measure progress rather than rely on promises.
FOOD QUALITY AND THE PESTICIDE QUESTION
Soil health also raises an important question for consumers: what is the quality of the food reaching our tables?
Plants obtain essential minerals and nutrients through their roots, supported by the biological and chemical processes taking place in the soil. Good soil management helps create favourable conditions for plant growth and nutrient availability. However, healthy soil alone does not guarantee that every crop will contain higher levels of vitamins or minerals. Food quality is also influenced by crop variety, weather, harvesting time, storage and handling.
The use of pesticides is another important part of the discussion. Farmers face real challenges from insects, weeds and plant diseases, and crop protection remains necessary in many production systems. The concern is not simply whether pesticides are used, but whether they are selected responsibly, applied correctly and managed according to approved regulations.
Incorrect application, excessive use or failure to observe the required waiting period before harvesting can create risks for farm workers, consumers and the environment. Pesticide residues in food must remain within legally established maximum residue limits. Consumers should expect retailers and suppliers to take food safety seriously, with proper testing, traceability and transparent standards.
Regenerative farming can encourage greater biodiversity and integrated pest management, including crop rotation, beneficial insects and biological controls. These approaches may reduce reliance on certain chemical treatments, although they do not necessarily eliminate the need for pesticides.
One third of food is lost or wasted: how to help farmers cut post‑harvest losses
WATER
Water quality is fundamental to food safety and quality because irrigation, livestock watering, and produce washing can transfer pathogens and contaminants into the food chain. In South Africa, a water-scarce country, this link is under serious strain. The 2025 Green Drop Report found that 47% of municipal wastewater treatment works are in a critical state, allowing large volumes of untreated or partially treated sewage to enter rivers used for irrigation. Mining, industrial discharges, and agricultural runoff add heavy metals and chemicals.
University of Pretoria research has repeatedly detected E. coli, Salmonella, and multidrug-resistant bacteria on leafy vegetables irrigated with polluted surface water on both commercial and small-scale farms. Studies in areas such as Lephalale have also shown elevated heavy metals transferring from water and soil into crops, creating potential health risks. Current irrigation guidelines focus mainly on traditional indicators and do not adequately address antimicrobial resistance or emerging contaminants, leaving significant uncertainty about the safety of water used for food production.
The consequences include foodborne illness risks (especially for immunocompromised populations), threats to export markets, and higher costs for farmers. Solutions require rehabilitating wastewater infrastructure, updating guidelines and monitoring, supporting farmers with practical testing and safer irrigation methods, and stronger coordination between water, agriculture, and health authorities. Without these steps, the safety of South African food remains compromised by uncertain water quality.
WHY FOOD RETAILERS SHOULD CARE
Food retailers are not simply businesses selling products from shelves. They are an important link between farmers and consumers, and their purchasing decisions can influence how food is produced.
Retailers should take a greater interest in where their food comes from, how the soil is managed, what crop protection practices are followed and whether suppliers can demonstrate responsible production. Supporting farmers who invest in soil health can help strengthen long-term food security and build more resilient supply chains.
Ultimately, soil health is not only an agricultural issue. It is a food security, environmental and economic issue. Farmers need profitable businesses, retailers need reliable suppliers, and consumers need safe, nutritious food they can trust.
We cannot expect to produce healthy food indefinitely from unhealthy soil. Protecting the soil is an investment in the future of farming, the quality of our food and the generations who will depend on it.
